I was really in the mood for a burger after a hard workout at the gym but since I’m looking to eat more vegetarian and vegan, didn’t want to pick up any meat. Thankfully, I had a jar of dry black beans and an Instant Pot along with a bunch of veggies lying around.
Seriously, the Instant Pot is a life saver. No need to have beans laying around in water for half the day. I just threw a cup in and about 25 minutes later I had black beans ready to be used for some burgers!
These patties are made up of black beans, panko, garlic, cilantro, and parsley. I find that the flax egg helps a bit with the binding and holding everything together.
I also ended up making some asparagus with garlic, salt, and pepper on the side. I was so hungry though that I pretty much scarfed them down which is why there’s only one on the plate!
Vegan Black Bean Burger Recipe
I call this vegan black bean burger ‘Mad Thunder in your Pants’… if you’re not used to fiber, I feel bad for whoever is in your company.
- 16 ounces of black beans
- 1/2 cup panko
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water) or if you’re doing non-vegan you can use 1 egg
- handful of cilantro
- handful of parsley
- 3 or 4 pieces of scallion
- 3 garlic cloves
- 1/2 teaspoon of cumin
- Hot sauce
- 1 – 2 tablespoons of oil
- 1 – 2 tablespoons of butter
- Buns (I used brioche buns)
- Toppings for your burgers (tomato, onion, avocado, pickles, etc.)
For the condiment:
- sriracha or chili sauce
- Mash up your black beans. If you’re using from a can, rise and then pat down with a paper towl. You can use a fork in a bowl or you can use a food processor. Whether you mash or pulse is up to you, just make sure the consistency is fairly smooth, though you’ll want to leave some of the beans in tact.
- Chop the cilantro, parsley, garlic, and scallion. Add it to the black bean mixture.
- Add your flax egg or egg, bread crumbs, cumin and hot sauce and mix it around.
- Heat a tablespoon or two of avocado oil (or oil of choice) with an equal amount of butter in a skillet over medium heat.
- While the skillet is heating up, shape patties from your mix. I personally preferred to make two half pounders instead of four quarter pounders.
- Cook the patties for about five to six minutes on each side. You’ll basically want it to be golden brown on each side and not falling apart.
- While the patties are cooking, make your spicy mayo to spread on the burger. I basically used two tablespoons of mayo and then put in a bunch of sriracha and chili sauce to my taste.
- Also while the patties are cooking, toast your burger buns.
- Place the cooked burgers on the toasted buns and spread the spicy mayo on the burgers. Then add your toppings – I used horse radish pickle chips, red onions, tomatoes, and slices of avocado.